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Fermentation of long‐chain compounds by Torulopsis magnoliae . II. Factors influencing production of hydroxy fatty acid glycosides
Author(s) -
Spencer J. F. T.,
Tulloch A. P.,
Gorin P. A. J.
Publication year - 1962
Publication title -
biotechnology and bioengineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.136
H-Index - 189
eISSN - 1097-0290
pISSN - 0006-3592
DOI - 10.1002/bit.260040303
Subject(s) - chemistry , fatty acid , glyceride , fermentation , aeration , corn steep liquor , yield (engineering) , yeast , xylose , organic chemistry , biochemistry , food science , materials science , metallurgy
A strain of Torulopsis magnoliae , an osmophilic yeast isolated from flowers, produced an extracellular hydroxy fatty acid glycoside of sophorose which was easily recoverable as a heavier‐than‐water “oil”. The yield of this product was greatly increased and the nature of the hydroxy fatty acid portion of the molecule was modified, within limits, by the addition of fatty acid esters, hydrocarbons, or glycerides. Yields of hydroxy fatty acids of up to 90% of the substrate added were achieved. Commercially available substrates such as tall oil fatty acids, molasses, and corn steep liquor could be used. Good aeration was necessary, and control of the concentration of nitrogenous substrates and of temperature improved the yields.